Tuesday, 10 April 2012

Braised Pork Belly (Tau Yew Bak)

Always use good quality of thick dark soya sauce so that it can bring out the flavorful of braised meat. I like to braise meat using claypot and let the meat simmer with low heat until it become tender. Well, this is a sinful yet comfort food for my family. Especially my son, he loves 卤肉 and 卤猪脚... By the way, I think 五花肉 is tender and less fatty than 三辰肉.

In this recipe, I used 三辰肉 because couldn't find 五花肉 in the supermarket.


500g pork belly 五花肉 or 三辰肉 (no need to slice)
4 cloves garlic (slightly bruised)
4 hard boil eggs
1 firm tofu

4 tbsp of thick dark soya sauce
1 tsp of oyster sauce
1 bowl Water
2 tbsp cooking oil


1. Heat the oil using a non stick pan.

2. Sauté 1 clove of garlic till fragrance and remove the garlic. Leave the oil on the pan.

3. Pan fry the pork belly. Add 1 tbsp of thick dark sauce on top of the meat. Cook for a minute.

4. Flip to another side and drizzle 1 tbsp of thick dark sauce. Pan fry the meat till slight browned (about 3 minutes). Remove the meat and set aside to cool.

5. Once the meat has cooled down, slice the meat into bite sizes.

6. Heat 1 tbsp of oil in a clay pot. Sauté the remaining garlic.

7. Add the pork belly and stir fry.

8. Drizzle the remaining thick dark sauce and stir fry.

9. Add the water and oyster sauce. Let it simmer for 30 minutes. You can add more water as desired.

10. Add the tofu to simmer for 10 minutes. Flip to another side and simmer for another 10 minutes.

11. Add the eggs and continue to simmer. Turn the eggs after 10 minutes to ensure the eggs are evenly browned.

12. Before turning off the fire, add a pinch of salt (if the sauce is not salty).

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